Baked Mini Pumpkin Cheesecakes (dairy-free)

December 25, 2024

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Simple to make and scrumptious mini pumpkin cheesecakes, good for fall events or cozy baking at dwelling. With a crunchy gluten-free cereal crust, wealthy and creamy dairy-free pumpkin filling, and candy caramel drizzle!

Baked Mini Pumpkin Cheesecakes (dairy-free)

How To Bake the Excellent Mini Pumpkin Cheesecakes

This recipe is honesty so easy, there are distinct elements: the crumb crust, the pumpkin cheesecake filling, and the caramel drizzle. Let’s go layer by layer…

Gluten-Free Cereal Crumb Crust

If you happen to’ve made any of my tarts or no-bake cheesecakes earlier than, you might know I’m an enormous fan of cereal or granola to create a gluten-free crumbly buttery crunchy crust paying homage to a cookie-based crust. On this case I used a toasted rice cereal, however actually any crunchy cereal or plain granola will work. For the reason that cereal is unsweetened, in contrast to cookies, we do want so as to add some maple syrup to sweeten issues up. Any liquid sweetener will work, however I like the flavour of maple on this fall themed recipe. And the SunButter helps the crust maintain collectively, brown when baked, and have that buttery texture. And a pinch of salt compliments the candy filling to return.

A meals processor works greatest for this step, however for those who solely have a blender I like to recommend grinding the cereal within the blender and doing the remainder of the blending by hand in a bowl. The opposite essential step is urgent the crumb crust into every muffin cup VERY firmly so the crusts gained’t crumble an excessive amount of. I like to make use of the underside of a glass or jar to use even agency stress, a chunk of wax paper beneath can assist stop sticking. After which pre-baking the crust simply briefly ensures it stays crunchy as an alternative of getting soggy from the filling seeping in.

Dairy-Free Pumpkin Spice Cheesecake Filling

The candy, spiced, tangy, creamy, yummy spotlight of this candy fall deal with! To make this no-bowl-just-a-blender filling you will have:

Dairy-free cream cheese. I actually love a cashew primarily based selection, however any will work. Ensure you let it soften to room temperature earlier than mixing. And for those who choose a recipe with none form of store-bought ingredient like this, let me direct you in direction of this recipe as an alternative.
Pumpkin puree. The important thing ingredient and traditional fall taste.
Non-dairy milk. I used coconut milk, however any selection will work.
Pure SunButter. We’re infusing SunButter in each scrumptious layer of this recipe! I selected the Pure selection, however any of their creamy varieties will work. In contrast to a whole lot of vegan baked pie or cheesecake recipes, the tops of those mini cheesecakes don’t crack in any respect. That’s partly due to the additional creaminess and richness the SunButter provides, you gained’t even know there aren’t any dairy or eggs concerned.
Coconut sugar. Or brown sugar and even cane sugar will work, however I like the deep taste of coconut. I’ve not examined this filling with a liquid sweetener, however you may strive it.
Tapioca starch. This additionally helps make up for the dearth of eggs, and assist the cheesecake filling set correctly when chilled. Corn starch or arrowroot starch will work too.
Pumpkin pie spice. It’s a should in any fall pumpkin dessert.
Lemon juice. Simply so as to add somewhat additional cheesecake tang since most dairy-free cream cheeses don’t have as a lot punch as the normal varieties. You may skip it for those who choose.
Vanilla extract. Extra sweetness and taste steadiness.

Throw all of it in a blender and mix till creamy, it’s so simple as that! The filling can be fairly thick, so you’ll be able to spoon or pour on high of the crusts. It’s going to stand up considerably and type a dome whereas it bakes, so don’t overfill them otherwise you may get overflow. Between 3/4 and the tippy high is ideal.

SunButter Caramel Sauce

The sweetest, the simplest, the perfect drizzle-able topping, and it compliments all these fall flavors SO nicely. All you want is SunButter, maple syrup, coconut oil, salt, and vanilla. No warmth or boiling or sweet thermometers required, simply whisk it up and be amazed at how creamy dreamy it turns into. If you wish to skinny it out, microwave for 15 seconds. If you wish to thicken it, refrigerate for 10 minutes. It’s probably the most versatile topping, and really all you might want to end off this recipe. However a dollop of coconut whipped cream and a sprinkle of chopped pecans doesn’t damage both.

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